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visits member for 4 years, 10 months
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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


3h
comment What could I use for this Yakisoba dish instead of cabbage?
@Zibbobz : you realize that brussel sprouts are from the same family as cabbage, right? This is exactly what I use when cooking for one. Because the leaves tend to be thinner, you'll often add them right at the end of cooking. (or just thinly shread it, and don't cook it at all).
1d
comment Cakes cooked in same tin but come out different sizes
Oh, sorry, I missed that part. For that, your best bet is 'baking strips', which are wet down and pinned around the outside of the pan to prevent the outside edge baking too quickly relative to the rest of the cake. You can also turn down the temperature slightly (25°F / 15°C) but cook it for longer, which will also help with any doming issues. And personally, I always just center them up, with the largest cake on top, upside-down (to get the best top corner), then use a medium cream to spackle and straighten up the edge.
May
1
reviewed Looks OK Why would rasagullas break while cooking?
May
1
reviewed Looks OK What temperature to cook a pork tenderloin at?
May
1
reviewed Looks OK Pulled Pork for a large crowd
May
1
reviewed Looks OK Are there any substitutes for Shortening?
Apr
30
comment Cooking multiple dishes at once in the oven
more related : cooking.stackexchange.com/q/20102/67 ; cooking.stackexchange.com/q/44575/67 (note that although some of the answers are generic, the questions are specific and not about general rules like this one is)
Apr
30
comment What's the term for cutting part way through a vegetable or fruit to increase surface area?
I've heard someone call it 'book cut' before, but using search engines for that term to determine if it's common was pretty useless.
Apr
30
comment Cooking multiple dishes at once in the oven
related : cooking.stackexchange.com/q/56004/67 ; cooking.stackexchange.com/q/19444/67
Apr
30
reviewed Reject How can I attach printed rice paper decorations to cakes / cookies?
Apr
30
comment How to Make many pizzas for large party?
Does 'find someone else to help you' qualify as prep?
Apr
30
comment How to Make many pizzas for large party?
Agreed on the test ahead of time -- but a test on a smaller scale might still have some problems. (I once used the 'stack with waxed paper between' when making a large batch of naan, and found that the weight of the stack caused things to stick rather badly on the lower items. If you test with 4, you might want to make multiple 4 high stacks, rather than assuming you can stack higher.
Apr
29
comment Sous vide octopus for maximum tenderness
My understanding of the spanish way to cook octopus is a two step process -- boil it for hours (or a short boil, then bake in oven for hours), dry it, then grill it. For larger ones, there might also be a 'tenderizing' step which involves beating it with a mallet or similar. It's possible that the stuff that you're trying to break down requires higher heat to break down than what you'd get from sous vide.
Apr
28
revised Pulled Pork for a large crowd
added 'bulk' tag
Apr
28
comment Pulled Pork for a large crowd
0.6kg is ~1.3lb. And were the 50 people being served lunch or dinner, and were there other options that might affect amounts (eg, a vegetarian alternative)?
Apr
28
answered specific temperature vs “medium heat” on an induction cooker?
Apr
28
comment How to fry tortillas for poori?
I don't know about this general case, but in general : (1) Don't cook it as long. (2) Serve it before it has a chance to steam out or cool off.
Apr
28
comment Do I always have to peel garlic?
Found it : cooking.stackexchange.com/q/45470/67
Apr
28
comment How do you peel garlic easily?
See cooking.stackexchange.com/a/18150/67 below for a link to a video on this technique.
Apr
28
comment Do I always have to peel garlic?
Peeling garlic shouldn't be a difficult process. See cooking.stackexchange.com/q/895/67 . If you're peeling lots of garlic, see the second answer. I think there's another answer somewhere (as I remember doing some experiments on see how much crowding the bowls affected the peeling last year)